Fancy Vegetable Medley
Elevate your next meal with this vibrant and flavorful Fancy Vegetable Medley, the ultimate roasted vegetable dish that's as colorful as it is delicious! Featuring an irresistible mix of caramelized carrots, zucchini, red bell peppers, tender asparagus, and red onion, this recipe combines fresh herbs like parsley and thyme with a zing of lemon and garlic-infused olive oil for a symphony of flavors. Perfectly roasted at 400°F, these veggies develop a golden, slightly crispy edge while staying tender and juicy on the inside. Top it off with a sprinkle of Parmesan cheese for added richness (optional but highly recommended!), and serve as a crowd-pleasing side or pair with crusty bread for a wholesome, light meal. Ready in just 40 minutes, this vegetable medley is a healthy, gluten-free, and versatile addition to any table, making it perfect for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 3 medium Carrots
- 2 medium Zucchini
- 2 medium Red bell peppers
- 1 bunch Asparagus
- 1 large Red onion
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots, then slice them into thin sticks. Wash the zucchini, cut off the ends, and slice it into half-moons. Core and slice the red bell peppers into strips. Trim the woody ends off the asparagus. Peel the red onion and slice it into wedges.
Place all the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, and thyme leaves. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until slightly caramelized and tender.
While the vegetables are roasting, peel and finely mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, then remove from heat.
Once the vegetables are done roasting, transfer them to a large serving dish. Drizzle with the sautéed garlic oil and fresh lemon juice.
Sprinkle the roasted vegetables with chopped fresh parsley and, if desired, the grated Parmesan cheese.
Serve the Fancy Vegetable Medley warm as a side dish, or pair it with crusty bread for a light meal.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
